SPAGHETTI SQUASH PIZZA
Who said pizza can't be healthy? Ladies and gentlemen, allow me to present a pizza that is absolutely all veggies and cheese (and a little prosciutto because MEAT). Say hello to the Spaghetti Squash Pizza Crust! I swear to any and all gods, this tastes amazing. Just like a bread-crust pizza, except better because it's vegetables. And also, spaghetti squash is amazing. Allow me to share the recipe...
For the crust, you'll need:
- 1 spaghetti squash
- 1 egg
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp cayenne
Once the timer stops, take out the squash and let it cool for a bit. After it's cooled down a bit, line your baking tray with some paper towels and scrape the squash out onto it. The paper towels will absorb the excess moisture from the squash. Let sit for a few minutes so the moisture can be absorbed and the squash can cool a bit more.
Reset your oven to 400ºF and pop the baking tray in (no paper towels! :p) to warm up while you mix the squash with the egg and seasonings/spices. When the oven is ready, take out the baking tray and line with parchment paper. Pour your squash mixture onto it and spread it out into a pizza crust shape. You can make it as thick as you want, but the thicker it is, the more time it will need. I recommend making a thinner crust, which is what I did, and it was excellent. Put it into the oven for 20-25 minutes, or until the edges are lightly browned, as shown below.
Once the crust is good to go, top your pizza with whatever you want and pop it back in for 10-ish minutes. I put on tomato sauce, mozzarella and parmesan cheeses, sliced cherry tomatoes, prosciutto, and arugula, but you can do whatever you want because hey, it's pizza!! And then eat it because it's a veggie crust and one slice won't be enough! ;)
One more look for the road, shall we? Yummmmm....